Pastry Chef Antonio Bachour will be coming to South Africa for a Demonstration Masterclass on Petit Gateux and Entremets. Thursday 27 August 2020 to Saturday 29 August 2020 ; Venue: Pretoria In this 3 day Demonstration Masterclass, Chef will create 12 recipes. The course includes a completion certificate, recipe booklet, lunch daily and professional photographs. [...]
We used the @silikomart Stone mould to create this entremet. With flavors of raspberry, lemon & rhubarb.
Our ‘Short and Sweet Class’ will take place in a practical classroom and give participants as much exposure as possible to the environment of a professional kitchen. Only 24 people per practical room under supervision of one our specialty bakers. A power class, creating a single pastry from start to finish. The day of their [...]
Shop the @silikomart Savarin mould in size 180mm and 160mm to create this Entremet.
We used the @debuyer 16cm, 18cm and 20cm Vacherin rings to create this Entremet; with flavors of strawberry, basil and lemon.
Flavors of Rose, Chocolate and Raspberhh were used in this Entremet. We used the @silikomart Gem mould to create this Entremet.
We created the chocolate decor with the @silkomart Goccia decor kit. Flavors of Mango, Passionfruit and Pistachio were used in this Entremet.
We used 16cm @debuyer square to create this Entremet. Flavors of Chocolate, Peanut Butter & Caramel.
These culinary workshops take place in a practical classroom and give participants as much exposure as possible to the environment of a professional kitchen. Only 16 people per practical room under supervision of one our specialty bakers, to work on techniques and recipes from A to Z. The day of their workshop, all participants will [...]
We used the @pavonitalia 20cm perforated tart ring to create this tart. Flavors of peanut butter, chocolate and caramel.
